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Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions.

[Photographs: J. Kenji Lopez-Alt]

This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely.

About the author: Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment.

Soy Vinaigrette

About This Recipe

Yield:makes about 1 cup of vinaigrette
Active time:3 minutes
Total time:3 minutes
This recipe appears in: The Food Lab: What's the Point of a Vinaigrette?

Ingredients

  • 2 tablespoons sherry vinegar
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 4 teaspoons dijon mustard
  • 1/2 cup canola oil
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1 clove garlic, microplaned (about 1 teaspoon)
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Procedures

  1. 1

    Combine all ingredients in small container or squeeze bottle. Seal container and shake vigorously until emulsified. Shake again before each use.

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